Instant Pot Chicken Pot Pie (Crustless and Gluten Free)

This Instant Pot chicken pot pie is so creamy and delicious that you won't miss the crust! Ladle into bowls for a comforting meal.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 334 Calories

Ingredients

• 1 teaspoon salt
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon poultry seasoning
• 1 large onion, diced
• 1 cup corn kernels
• 0.5 teaspoon dried thyme
• 0.5 cup frozen peas
• 1.5 cups chicken broth
• 1.5 cups diced celery
• 1.5 cups diced carrots
• 1.5 pounds chicken tenders, cubed

Recipe Instructions

Step 1

Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove the lid.

Step 3

Stir in cream and peas. Select the Sauté function. Cook until thickened, 2 to 3 minutes.